Ingredients:
- Egg whites
- Granulated sugar
- Cornstarch
- White vinegar
- Vanilla extract
- Rose water
- Whipping cream
- Fresh strawberries or raspberries
- Edible rose petals (optional)
Equipment:
- Electric mixer
- Piping bag fitted with a large star tip
- Baking sheets lined with parchment paper
- Oven
Directions:
- Preheat your oven to 250°F (120°C) and line baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add in the granulated sugar, cornstarch, white vinegar, vanilla extract, and rose water, continuing to beat until the mixture is glossy and stiff.
- Transfer the meringue mixture to a piping bag fitted with a large star tip.
- Pipe small nests onto the prepared baking sheets, leaving space between each one.
- Bake the pavlova cakes in the preheated oven for 1 to 1.5 hours, or until they are crisp on the outside and slightly chewy on the inside.
- Once baked, allow the pavlova cakes to cool completely on the baking sheets.
- In the meantime, whip the whipping cream until stiff peaks form.
- Top each pavlova cake with a dollop of whipped cream and fresh strawberries or raspberries.
- Garnish with edible rose petals if desired.
- Serve immediately and enjoy your delightful rose pavlova cakes!